welcome in many households, and make a really delicate dish of greens.

By sowing quick-growing varieties of Cabbage in drills during July and
August, and thinning the plants early, thus avoiding the check of
transplanting, heads may often be had fit for cutting in October and
November.

==The Red Cabbage== is grown for pickling and also for stewing, being in
demand at many tables as an accompaniment to roasted partridges. The
plant requires the best ground that can be provided for it, with double
digging and plenty of manure. Two sowings may be made, the first in
April for a supply in autumn for cooking, and the second in August for a
crop to stand the winter and to supply large heads for pickling.


==SAVOY CABBAGE==

==Brassica oleracea bullata==

The Savoy Cabbage is directly related to Brussels Sprouts, though
differing immensely in appearance. It is of great value for the bulk of
food it produces, as well as for its quality as a table vegetable
during the autumn and winter. In all the essential points the Savoy may
be grown in the same way as any other Cabbage, but it is the general
practice to sow the seed in spring only, the time being determined by
requirements. For an early supply, sow in February in a frame, and in an
open bed in March, April, and May for succession. This vegetable needs a
rich deep soil to produce fine heads, but it will pay better on poor
soil than most other kinds of Cabbage, more especially if the smaller
sorts are selected. Savoys are not profitable in the form of Collards;